WALNUT CRANBERRY SQUASH RICE
1 small butternut squash (about 1 #), peeled, seeded, cubed
½ small yellow onion, chopped
½ tsp cumin
½ tsp coriander powder
½ cup fresh cilantro, chopped
1 cup dried cranberries or cherries
1 cup crushed walnuts
Blend squash in a food processor until small and “rice-like". Put into a bowl.
Add the rest and mix well.
Keeps well in a fridge for 2 days.